Squash and stilton veggie toad in the hole

Method

1. Heat the oven to 200ŒC/180ŒC fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
2. Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
3. Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheeseΠand redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.